What is the Italian rice specialty that is made by stirring hot stock into a mixture of rice that has been sauteed in butter?
high in starch and low in moisture
For baking, pureeing and frying potatoes, the best potatoes to use are ____.
allows dough to relax and makes it easier to roll
Why is the resting stage important when making fresh pasta dough?
What is chemical that develops when a potato has been exposed to light? It is a harmful bitter-tasting substance. It causes the potato to develop a greenish color.
Which cooking technique sautes the grain briefly in oil or butter and them simmers it in stock or water with different seasonings?